WINES (Culinary). Syn. Wines for kitchen use. These are prepared in a similar manner to the MEDICATED WINES noticed below.
Wine, Basil. Prep. From green basil leaves, 4 or 5 oz.; sherry, cape, or raisin wine, 1 pint; digest for 10 days, press, and strain. Used to give a turtle flavour to soups and gravies. In a similar way may be made the wines of celery leaves, celery seed, sage, shallots, and the various green and dried herbs used in cookery.
Wine, Cayenne. Prep. From capsicum or cayenne, 1 oz.; cape, 1 pint; steep for a fortnight, and strain.
Obs. In a similar way may be made currie (powder), ragout (spice), and several other similar wines used in the kitchen.
WINES (Medicated). Syn. Impregnated wines; Vina medicata, L. The medicated wines of pharmacy are prepared by cold maceration, in well-closed vessels, in precisely the same way as the tinctures. In the Ph. L. of 1824, a diluted spirit was substituted for wine, without altering the name of the preparation; but the use of wine (sherry) was restored in that of 1836. The druggists commonly use cape or raisin wine as a menstruum, from its being cheaper than sherry, and, perhaps, scarcely less power as a solvent. The ‘vinum’ of the Ph. U. S. was formerly Teneriffe. Dr B. Lane’s process for preparing medicated wines by fermentation is noticed at the end of the alphabetical list given below.
“Medicated wines should be kept in stoppered glass vessels, and be frequently shaken during maceration.” (Ph. L.)
The following are the principal medicated wines at present in use:
Wine of Acetate of Iron. Syn. Vinum ferri acetatis. (Soubeiran.) Prep. Acetate of iron, 32 gr. white wine, 16 oz.
Wine, Alkaline Diuretic. Syn. Vinum alkalinum
diureticum; (Sydenham). Prep. Ashes of broom, 12 oz.; Rhenish wine, 4 pints.—Dose, 3 oz. twice a day.